View Pit Stop page for race #1727 by robodude22 — Ghost race
View profile for robdude22 (robodude22)
| Official speed | 83.97 wpm (62.88 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2021 1:25:25am UTC |
| Race Finish | January 7, 2021 1:26:28am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. driferia (74.51 wpm) 3. beansnboges (66.32 wpm) |
| Accuracy | 96.0% |
| Points | 86.77 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |